{"id":476,"date":"2011-01-23T10:07:19","date_gmt":"2011-01-23T17:07:19","guid":{"rendered":"http:\/\/streetcanvassers.com\/?page_id=476"},"modified":"2019-12-10T23:12:31","modified_gmt":"2019-12-11T06:12:31","slug":"what-are-some-of-the-methods-servsafe-teaches","status":"publish","type":"page","link":"http:\/\/streetcanvassers.com\/?page_id=476","title":{"rendered":"Food Safety"},"content":{"rendered":"<p><a href=\"http:\/\/streetcanvassers.com\/wp-content\/uploads\/2011\/01\/preparing_food1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-523\" title=\"preparing_food\" src=\"http:\/\/streetcanvassers.com\/wp-content\/uploads\/2011\/01\/preparing_food1-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"http:\/\/streetcanvassers.com\/wp-content\/uploads\/2011\/01\/preparing_food1-300x199.jpg 300w, http:\/\/streetcanvassers.com\/wp-content\/uploads\/2011\/01\/preparing_food1.jpg 567w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>The Safe Foodhandler<\/p>\n<ul>\n<li>Proper Handwashing<\/li>\n<li>Proper Hand Care<\/li>\n<li>Proper Glove Use<\/li>\n<li>Personal Cleanliness &amp; Proper Attire<\/li>\n<li>Employee Illness<\/li>\n<\/ul>\n<p>The Flow of Food: Storage<\/p>\n<ul>\n<li>Preventing Cross-Contamination During Storage<\/li>\n<li>Preventing Time-Temperature Abuse During Storage<\/li>\n<li>Storing Food at the Proper Temperature<\/li>\n<li>Important Storage Practices<\/li>\n<\/ul>\n<p>The Flow of Food: Preparation<\/p>\n<ul>\n<li>Thawing Food Properly<\/li>\n<li>Preparing Food Safely<\/li>\n<li>Preparing Specific Types of Food<\/li>\n<li>Minimum Internal Cooking Temperatures<\/li>\n<li>Cooling and Reheating Food<\/li>\n<\/ul>\n<ul>\n<li>How Food Can Become Unsafe<\/li>\n<li>How Food Can Become Contaminated<\/li>\n<li>Before You Come to Work<\/li>\n<li>When and How to Wash Your Hands<\/li>\n<li>How to Calibrate a Thermometer<\/li>\n<li>How to Store Food Properly<\/li>\n<li>Minimum Internal Cooking Temperatures<\/li>\n<li>Proper Temperatures for Hot- and Cold-Holding<\/li>\n<li>Proper Ways to Serve Food<\/li>\n<li>Proper Ways to Cool Food<\/li>\n<li>Cleaning vs. Sanitizing<\/li>\n<li>How to Clean and Sanitize in a Three-Compartment Sink<\/li>\n<\/ul>\n<p>AND FAR MORE!<\/p>\n<p>ServSafe\u00ae Essentials, Fifth Edition Table of Contents<\/p>\n<p>Unit 1 The Food Safety Challenge<\/p>\n<p>Chapter 1 Providing Safe Food<\/p>\n<p>* Foodborne Illness<br \/>\n* Preventing Foodborne Illness<\/p>\n<p>Chapter 2 The Microworld<\/p>\n<p>* Pathogens<br \/>\n* Viruses<br \/>\n* Bacteria<br \/>\n* Parasites<br \/>\n* Fungi<br \/>\n* Biological Toxins<\/p>\n<p>Chapter 3 Contamination and Food Allergens<\/p>\n<p>* Contamination<br \/>\n* Food Allergens<\/p>\n<p>Chapter 4 The Safe Foodhandler<\/p>\n<p>* How Foodhandlers Can Contaminate Food<br \/>\n* A Good Personal Hygiene Program<\/p>\n<p>Unit 2 The Flow of Food through the Operation<\/p>\n<p>Chapter 5 The Flow of Food: An Introduction<\/p>\n<p>* Hazards in the Flow of Food<br \/>\n* Monitoring Time and Temperature<\/p>\n<p>Chapter 6 The Flow of Food: Purchasing, Receiving and Storage<\/p>\n<p>* General Purchasing and Receiving Principles<br \/>\n* Storing<\/p>\n<p>Chapter 7 The Flow of Food: Preparation<\/p>\n<p>* Preparation<br \/>\n* Cooking Food<br \/>\n* Cooling and Reheating Food<\/p>\n<p>Chapter 8 The Flow of Food: Service<\/p>\n<p>* Holding Food<br \/>\n* Serving Food<\/p>\n<p>Unit 3 Food Safety Management Systems, Facilities, and Pest Management<\/p>\n<p>Chapter 9 Food Safety Management Systems<\/p>\n<p>* Food Safety Management Systems<br \/>\n* Crisis Management<\/p>\n<p>Chapter 10 Sanitary Facilities and Equipment<\/p>\n<p>* Designing a Sanitary Operation<br \/>\n* Interior Requirements for a Sanitary Operation<\/p>\n<p>Chapter 11 Cleaning and Sanitizing<\/p>\n<p>* Cleaning and Sanitizing<br \/>\n* Dishwashing<br \/>\n* Cleaning and Sanitizing in the Operation<\/p>\n<p>Chapter 12 Integrated Pest Management<\/p>\n<p>* The Integrated Pest Management (IPM) Program<br \/>\n* Working with a Pest Control Operator (PCO)<\/p>\n<p>Unit 4 Food Safety Regulations and Employee Training<\/p>\n<p>Chapter 13 Food Safety Regulation and Standards<\/p>\n<p>* Government Regulation of Food Service Operations<br \/>\n* Inspections<\/p>\n<p>Chapter 14 Employee Food Safety Training<\/p>\n<p>* Food Safety Training for Staff<br \/>\n* Training Delivery Methods<\/p>\n<hr \/>\n<p>Call Us! Our ServSafe\u00ae Certified Instructors are ready to meet you and have all the information and materials you need to train you and your staff.<\/p>\n<p>Call us at 617-286-2559.<\/p>\n<p>ServSafe\u00ae Eight Hour Course: $198.00 per student.<\/p>\n<p>VIP Course (One on One): $250.00 per student.<\/p>\n<p>ServSafe\u00ae Alcohol Four Hour Course: $135.00 per student.<\/p>\n<p>Do you have more than two students\/employees? WE WILL COME TO YOU! Call us!<a href=\"http:\/\/streetcanvassers.com\/wp-content\/uploads\/2011\/01\/preparing_food.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-519\" title=\"preparing_food\" src=\"http:\/\/streetcanvassers.com\/wp-content\/uploads\/2011\/01\/preparing_food-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"http:\/\/streetcanvassers.com\/wp-content\/uploads\/2011\/01\/preparing_food-300x199.jpg 300w, http:\/\/streetcanvassers.com\/wp-content\/uploads\/2011\/01\/preparing_food.jpg 567w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Safe Foodhandler Proper Handwashing Proper Hand Care Proper Glove Use Personal Cleanliness &amp; Proper Attire Employee Illness The Flow of Food: Storage Preventing Cross-Contamination During Storage Preventing Time-Temperature Abuse During Storage Storing Food at the Proper Temperature Important Storage Practices The Flow of Food: Preparation Thawing Food Properly Preparing Food Safely Preparing Specific Types [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":465,"menu_order":2,"comment_status":"open","ping_status":"open","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/streetcanvassers.com\/index.php?rest_route=\/wp\/v2\/pages\/476"}],"collection":[{"href":"http:\/\/streetcanvassers.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/streetcanvassers.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/streetcanvassers.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/streetcanvassers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=476"}],"version-history":[{"count":11,"href":"http:\/\/streetcanvassers.com\/index.php?rest_route=\/wp\/v2\/pages\/476\/revisions"}],"predecessor-version":[{"id":557,"href":"http:\/\/streetcanvassers.com\/index.php?rest_route=\/wp\/v2\/pages\/476\/revisions\/557"}],"up":[{"embeddable":true,"href":"http:\/\/streetcanvassers.com\/index.php?rest_route=\/wp\/v2\/pages\/465"}],"wp:attachment":[{"href":"http:\/\/streetcanvassers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}